1 med. head iceberg lettuce
1 bunch green scallions, sliced
1 (8 oz.) can water chestnuts, sliced
1 red or green pepper, chopped or diced
3 stalks celery, chopped
1 (10 oz.) pkg. frozen green peas
2 c. salad dressing
2 tsp. sugar
1 tsp. salt
1/2 tsp. garlic powder
1/2 c. Parmesan cheese
1 lb. bacon, fried crisp & crumbled
3 hard boiled eggs, chopped
2 tomatoes, cut in wedges

Drain lettuce, making sure water and vegetables are drained well.

Break and spread lettuce in bottom of 9"x15" pan. Layer thinly sliced scallions and some of the green tops on lettuce. Next diced peppers, then water chestnuts and celery. Open frozen peas (hit box against something to separate). Top with frozen peas. Sprinkle sugar, salt, garlic powder and cheese. Next salad dressing. Crumble bacon on top, then chopped eggs. Cover and chill overnight. Put tomatoes on just before serving.